This Veal Stew Belies Its Plain Name
A rich, creamy veal stew featuring tender meat simmered in savory broth, finished with cream and sherry for a luxurious flavor, perfect for hearty meals.
Ingredients
Instructions
- Put olive oil in a heavy skillet and heat garlic until it browns.
- Remove garlic from the skillet.
- Add pieces of veal and brown them quickly.
- Add consomme and enough water to cover the meat. Bring to a simmering boil, cover, reduce heat slightly, and simmer for 2 hours or until the meat is tender and falls from the bones.
- If cooked gently, there will be no need to add water.
- There should be about 3/4 cup of broth left.
- Add salt and pepper to taste. Add cream and sherry.
- Boil, uncovered, for about 20 minutes to cook down to the desired consistency.
Tips & Substitutions
For enhanced flavor, consider marinating the veal in the dry sherry overnight. If you prefer a thicker stew, you can add a cornstarch slurry towards the end of cooking. Substitute the whipping cream with half-and-half for a lighter version, or use coconut cream for a dairy-free option. Garlic can be replaced with shallots for a milder taste.
Serving Suggestions
Serve this veal stew over a bed of fluffy mashed potatoes or egg noodles for a comforting meal. A side of crusty bread is perfect for soaking up the rich sauce. It also pairs beautifully with French Onion Soup(Crock-Pot) for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally, until heated through. If the stew thickens too much, add a splash of broth or water to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of This Veal Stew Belies Its Plain Name contains roughly 421 calories, with 7g protein, 26g carbohydrates, and 33g fat. It is an excellent source of vitamin A (49% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute the veal with beef chuck or lamb shoulder, which will also yield tender results. Adjust the cooking time based on the meat you choose, ensuring it becomes tender and flavorful.
Is it possible to make this stew in a slow cooker?
Absolutely! After browning the veal and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender. Add cream and sherry towards the end of cooking.
What can I do if the stew is too salty?
If your stew has become too salty, you can add diced potatoes or carrots and let them cook in the stew, which will absorb some of the saltiness. Alternatively, adding a splash of water or extra cream can help balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).